Former Pub Chef of the Year, Justin Brown’ first cook book, Dining Through The Seasons is aimed at the aspirational home cook, the book is full of seasonal starters, mains and desserts to help you prepare fantastic food that’s not only delicious and simple to make, but is also in season.
Justin has been planning the book for most of his career. “I’d had the idea for this book for some time. My friends and family are always hosting gatherings and often ask me for ideas and recipes – so this is as much for them as anyone else! Everyone likes to cook seasonally, but I wanted to create something you could turn to for simple yet amazing recipes whatever the season.
The great thing about this book is most dishes can be prepared in advance – meaning, by the time your guests arrive, all your hard work is done! It’ll give you more time to spend actually enjoying the occasion – and less time panicking about it!”

Smile or Get Out of the Kitchen contains 87 recipes that reflect Adam’s ethos of exploring and combining taste profiles and flavours, to create balanced harmonious dishes with a real ‘wow’ factor. Adam explains; “This is a book for home cooks who, like me, really do give a damn about food.”
Smile or Get Out of the Kitchen is aimed at experienced cooks who are looking for a challenge and to stretch their culinary skill set. Many of the recipes within the book contain Japanese and South East Asian ingredients that reflect Adam’s much loved cooking style, and each dish has a scale out of ten that explains the balance of the five taste profiles; bitter, sweet, sour, salty and umami.
Adam’s food is all about big flavours, unusual combinations, immediate taste sensations and a touch of nostalgia, and with this at its core Smile or Get Out of the Kitchen takes you on a journey through a special selection of spectacular starters, vegetable, fish and meat dishes and dessert and cake recipes, as well as the basics such as breads, oils and stocks. Recipes include a ‘Never-fail raspberry soufflé’, as well as Adam’s ‘Pork belly, octopus, squid and mussel consommé’, a dish that he cooked on Masterchef for Michel Roux Jr who summed up his distinctive cooking style as delivering ‘unexpected harmonies’.

Beloved Yorkshire sauce, Henderson’s Relish, released a brand new cook book featuring a huge variety of delicious recipes inspired by the spicy sauce.
Made in Sheffield for 130 years, Henderson’s Relish is synonymous with the Steel City, and has a proud place on every kitchen table across the region. A family business still blending to Henry Henderson’s original recipe (a secret known only to three living people) the spicy sauce is one of a kind, and has inspired not only food but art, music and literature as well.
The Henderson’s Relish Cookbook features exciting recipes by chefs, famous figures and local enthusiasts, from Yorkshire brisket, to casseroles and pies as well as the more innovative marinated beef Asian spring rolls and intriguing dessert creations. There’s even a couple of Hendo’s cocktails.
The book also delves into the history and mystery of the sauce, taking a look at the cultural icons that have been inspired and comforted by a splash of Hendo’s, from Richard Hawley to Pete McKee, who kindly provided the cover art, and Kid Acne, among others.

Chilli Banana features more than 50 diverse recipes and stunning photographs, shot on location in Thailand, the ‘Chilli Banana’ cook book captures the essence of Thailand’s vibrant food culture. The dishes range from starters and sharers – including grilled prawns, marinated steak strips, spring rolls and fishcakes – to traditional soups, noodle dishes, rice dishes and salads.
This cook book explores a variety of cooking styles from deliciously simple street food, to popular home cooked meals as well as adventurous cuisine from Bangkok’s high class skyscraper restaurants. With anecdotes, tips, spice ratings and flavour profiles, May Wakefield guides you through the cooking process for each dish to ensure that authentic Thai dishes can be created every time.
Dedicated to, and inspired by, her mother, Jiam Tonggird. May developed a passion for cooking from helping and watching her mother cook for farm workers her family at home, among the fields of basil and lemongrass in the Prachinburi farming district of Thailand.

Blood, Sweat & Beers, is the cook book from the kitchens of the acclaimed Milestone restaurant and Craft & Dough pizzeria.
Over a decade ago The Milestone opened in a quiet area of Sheffield amid floods and a recession. Fast forward to today and it is one of the most highly regarded modern British restaurants in the region, with myriad accolades to its name and a regular band of loyal clientele.
The group has also expanded to include three pizza and craft beer houses under the name Craft & Dough as well as their innovative highly-lauded restaurant Joro.
Guiding you through their cooking ethos chef Luke French showcases their approach, which involves sourcing locally and growing many of the ingredients themselves. From The Milestone’s rump of lamb, fermented onion and apple caramel, pickled cucumber, beans & herbs, to the ultimate roast chicken or Craft & Dough’s famed piggy smalls pizza; with each recipe, they encourage you to experiment with techniques and flavour combinations, to bring the best out of a meal, creating restaurant quality food at home.
Choose from dishes to kick start your day, light bites, comfort food favourites, meals to challenge and treat yourself, delightful desserts and creative cocktails.

Produced throughout a full year at Winteringham Fields in Lincolnshire, A Table at the Fields offers an intimate peek inside the restaurant Colin McGurran and his family have made home.
The book includes 60 sumptuous, seasonal recipes created by Colin, and regularly served at Winteringham Fields, as well as a selection from his team of chefs who collaborate to make Winteringham a justifiably world renowned restaurant. Colin’s wife Bex also contributes recipes, offering insight into what the great chef – known for his ‘One Mile Menu’ and Great British Menu television success – enjoys eating at home. Winteringham Fields prides itself on using the best, seasonally available produce to create inspiring, original dishes that reflect the surrounding Lincolnshire countryside. The cookbook is engineered to reflect a whole year at Winteringham and the creative team returned regularly throughout 12 months to document the restaurant in all its seasonal splendour.
Each recipe is accompanied by gorgeous photography of the prepared dishes, taken in season to showcase the variety of local produce available to Colin in the North of England. There are also a number of behind-the-scenes photos of Colin, Bex and the dedicated Winteringham Fields team.

Following hot on the heels of our range of successful regional cook books, The Street Food Cook Book features the stories and recipes behind some of the north of England’s finest street food traders. Britain has a rich heritage of multi-cultural cuisine and that’s never more evident than in the array of flavours available on the high streets and in street food markets across the country. This book features recipes from the likes of Masterchef 2012 finalist Sai who runs Budha Belly selling street-side Thai dishes, world famous fish and chip specialists Magpie Café as well as the Percy and Lily, Pie Eyed, The Boston Shakers and lots more. There are plenty of easy-to-recreate recipes from the likes of the Street Food Chef with their chicken mole and salsa verde and Pizza Loco, who serve their pizzas from a disused steam engine, and have served up a pickled damson, pancetta and goat’s curd pizza.

‘At home with Simon Wood’ is the first cook book from the BBC MasterChef winner, showcasing his unique approach to fine dining at home. Simon shares his tips, tricks and signature recipes that will take your home cooking to the next level, including everything from how to maximise flavours and textures, to plating to perfection.
Wanting to share his journey, and more importantly his food with the rest of the world, ‘At Home With Simon Wood’ is a lesson in making the very best out of your ingredients. It’s all about attention to detail and learning those crucial few tricks that can turn a simple dish into something extraordinary.
With a specific section dedicated to extra flourishes that can take your dish to the next level, to super salads, perfect pasta, gluten free goodness, fabulous fish, poultry, meat, vegetarian dishes and plenty of sweet things to finish it all off, you’ll have everything covered here to create anything from a full tasting menu to a simple dinner for two.

MasterChef: The Professionals finalist Danilo Cortellini is Head Chef at the Italian Embassy in London. He moved to the UK in 2010 and has worked with the likes of Alain Ducasse at the Dorchester and at Zafferano in Knightsbridge. In 2012 he attained his current position at the embassy, giving him the opportunity to cook for some of the most influential people in Europe. In 2014 Danilo launched his own catering and consultancy company whilst last year he fought his way to the final round of BBC MasterChef: The Professionals.
His first cook book is a celebration of his time at the embassy, featuring recipes that reflect the day-to-day life there; from business lunches to gala dinners, family meals and fine dining events. The book features authentic Italian dishes using some of the finest produce available. Sample dishes include multicolour tortellini with burrata red Sicilian prawns in a smoked artichoke broth, and halibut with white asparagus and truffle and veal cheeks pizzaiolo with cicoriette.

After falling in love with cookery watching his grandmother (or ‘Mama’ as he called her) making scones as a child, Thomas Curtis was always destined to be a chef. As a big fan of Marco Pierre White and Anthony Bourdain, by the age of just 25, he’d become head chef of his family pub. Here, he showcased a style of cooking that played on the creature comforts of classic British food and paired them with a desire to do something different. From British staples like fish and chips and toad in the hole to more intricate dishes such as Earl Grey panna cotta with lavender shortbread, he demonstrated a unique grasp of flavour.
Here, as a tribute to his ever-supportive late father, Thomas puts his favourite recipes into print. These are dishes anyone can cook; you won’t need to source all manner of hard-to-locate ingredients or complicated equipment. What you will need is a love of good food, big flavours and the desire to become a better chef. The result? Some of the tastiest dishes you’ll ever cook and a rekindled love for that hearty British food ‘Mama’ used to make.

Meze Publishing’s first venture in Europe for the ‘Get Stuck In’ series of titles.
The Amsterdam Cook Book comprises more than 40 recipes and stories celebrating the best restaurants, gastro pubs, producers and delis in what is becoming one of Europe’s most exciting restaurant scenes. The foreword has been written by TVs Dutch Masterchef judge and acclaimed chef Alain Caron. With stunning photography from Casper Van Dort.
The book includes a host of all the names you would expect to find in a culinary guide to Amsterdam, including the likes of Momo, Izakaya, The Duchess, Mr Porter, The Butcher, The Juice Brothers, Vida and Blauw.

The Bath Cook Book celebrates the best of the local food scene with recipes from The Chequers, Hare & Hounds, The Beaufort and Blue Quails Deli. The book features more than 40 recipes from some of the area’s finest food establishments, local restaurants, delis, farm shops, pubs, and local producers. It features recipes from The Bath Gin Company, the well-loved Hartley Farm Shop, The Long’s Arms, Bath Cake Company and a wine glossary from the up and coming Novel Wines to name just a few. So whether your taste is fine dining, or no nonsense hearty food, there is something for everyone in The Bath Cook Book.

The Birmingham Cook Book celebrates the best of the local food scene, with a foreword from Glynn Purnell as well as recipes from Michelin-starred restaurants Simpsons and Adams. The book features more than 40 recipes from some of the city’s finest food establishments, local restaurants, delis, farm shops, pubs, local suppliers and even cookery schools. The book features recipes from the award winning pub The Lord Clifden, street food kings The Original Patty Men, Rossiters (Birmingham’s first organic butchers) and Adams Restaurant to name just a few. So whether your taste is fine dining, or no-nonsense, hearty food, there is something for everyone in The Birmingham Cook Book.

The Bristol Cook Book celebrates the best of the local food scene with a foreword from born and bred Bristolian MasterChef contestant Dean Edwards. The book features more than 40 recipes and stories from some of the city’s finest local restaurants, delis, gastro pubs, local suppliers and cookery schools including Lido’s talented chef Freddy Bird, cake-maker extraordinaire Ahh Toots, Italian inspired Rosemarino, Bristol’s Best Brunch offerings from Brace & Browns and the consistently excellent Spicer + Cole to name just a few. Find out how to cook the perfect steak from Buxton Butchers and learn about the best wine pairings for recipes in the book from Corks of Cotham. So whether your taste is fine dining or no-nonsense hearty food, there’s something for people of all abilities and tastes.

With a foreword by two Michelin-starred celebrity chef Daniel Clifford from Midsummer House, The Cambridgeshire Cook Book celebrates the culinary diversity of the county of Cambridgeshire. This 192 page cook book features more than 40 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of Cambridgeshire’s finest food establishments such as Aroma in Cambridge, specialist gin producers The Cambridge Distillery, popular foodie destination Gog Magog Hills and the deliciously indulgent delights from Tom’s Cakes. The book also has guest recipes from health food guru Dale Pinnock and cake maker extraordinaire Jin Yee Chung.

Featuring recipes from Cheshire’s only Michelin Star Restaurant, Simon Radley at the Chester Grosvenor, The Cheshire Cook Book celebrates the culinary diversity of the rural county of Cheshire. This 200+ page book features more than 40 recipes from some of the county’s finest food establishments, local restaurants, delis, farm shops, pubs, local suppliers and even a pop up supper club, while our collaboration with Taste Cheshire offers the reader an insight into the Cheshire food scene through its farmers markets and food festivals.
The book features recipes from The Clink, a restaurant run out of a women’s prison, as well as Chef’s Table and Joseph Benjaminin, fine dining restaurants in Chester, Harthill Cookery School and Mrs Darlington Preserves, which are stocked throughout the UK but call Cheshire home. From family butchers and local cheese suppliers, to luxury liqueurs and earth-friendly food found at The Garden in Hale, all tastes are catered for.

Featuring recipes and a foreword from two Michelin-starred Le Champignon Sauvage, The Cotswolds Cook Book celebrates the culinary diversity of this area of outstanding natural beauty. The book features more than 40 recipes from some of the area’s finest restaurants, delis, farm shops, bistros and local producers. Contemporary Indian recipes come from Prithvi along with high end offerings from The White Spoon and Chef’s Dozen. Within the book’s pages you are as likely to find new favourites from the likes of Straw Kitchen with their internationally inspired menu and Cheltenham-based Japanese kitchen Kibousushi as you are to see recipes from existing favourites such as Made by Bob and Jesse Smith Butchers. Cotswold Gold Rapeseed Oil, Rave Coffee and Winstone’s Ice Cream fly the flag for local producers while with boozy offerings from Cotswolds Distillery, The Sweet Potato Spirit Company, Beard & Sabre Cider and Stroud Brewery, every taste is catered for.

With a foreword by Michelin-starred chef Max Fischer from Fischer’s at Baslow Hall, The Derbyshire Cook Book celebrates the culinary diversity of the county of Derbyshire. This 192 page cook book features more than 40 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of Derbyshire’s finest food establishments such as Losehill House Hotel, the award-winning brewers Thornbridge Brewery, dishes from the home of the Duke and Duchess of Devonshire on the famous Chatsworth House Estate, plus the secret to making a traditional Bakewell Pudding. The book also has guest recipes from local broadcasters and celebrities.

Featuring great recipes from The Inn at Whitewell, Nutters Restaurant and the reigning MasterChef Champion Simon Wood – The Lancashire Cook Book
celebrates the culinary diversity of this vast county. This 200+ page publication features over 40 recipes from the county’s finest food establishments including Cartford Inn, Gazegill Organics, Albion Farm Shop and legendary tapas restaurant Dukpond in Preston. The county’s finest cheese suppliers and butchers are well represented by Cowman’s Sausage Shop in Clitheroe, Browns of Chorley, Bury Black Pudding Company and Butlers Farmhouse Cheeses. Among the plethora of tasty treats are sticky toffee pudding, Blackstick’s Blue beef stroganoff, Lancaster lemon tart and of course not forgetting the classic Lancashire Hot Pot. The book also features recipes from local broadcast celebrity John Gillmore and Saddleworth Women’s Institute.

The Leeds & West Yorkshire Cook Book features the stories and recipes behind some of the region’s finest restaurants, café bars, growers, gastro pubs, farm shops, producers, delicatessens and food industry providers. The full colour softback book showcases the best that the area has to offer from the thriving community of independent artisanal food lovers. These include The Box Tree in Ilkley, which has held a Michelin star for over ten years, one of the city’s finest eateries, Craft House, as well as the likes of Bondgate Bakery, Stockdales of Yorkshire and Bundobust. Not only is the Leeds Cook Book full of recipes from the local area but with stories from each of the places featured, it also serves as a guide to the local food scene, and is a must have for anyone who lives in or is visiting the city and has a love of food.

Featuring recipes from a cross section of the best of the independent food scene including Tim Hart and Matthew O’Callaghan OBE, The Leicestershire & Rutland Cook Book celebrates the culinary diversity of the counties from the small affluent villages to the vibrant city centre. This 192 page book features more than 45 recipes from some of the city’s finest food establishments, local restaurants, cafes, delis, pubs and food producers such as Michelin-starred reaturant John’s House, Burleigh’s Gin, Dickinson & Morris, Walkers Pies, Kayal, Everards Brewery, St Martin’s Tea and Coffee and Farndon Fields Farm Shop to name just a few. Among the plethora of tasty treats you will see some gastro-pub classics and posh nosh that you can wash down with a cocktail recipe. Not to mention some famous Leicestershire cheese. Get stuck in.

Home of beautiful sandy beaches, quaint cottages and windmills – Lincolnshire’s huge expanses of countryside and coast provides the ideal backdrop to an ever-expanding foodie retreat. It should come to you as no surprise that one of the country’s largest counties is one with a thriving independent food and drinks scene just waiting to be explored and exploited. The Lincolnshire Cook Book helps you do just that – showcasing passionate producers and sensational suppliers of exquisite local delights such as Lincolnshire sausages, cheeses and gingerbread. Chock-full of recipes, stories and anecdotes from a plethora of quality restaurants, delis and bars, this book is your window into a world that Yellowbelly folk are proud of. Roll up your sleeves and get stuck in.

The Liverpool Cook Book celebrates the best of the local independent food scene with forewords from both sides of the Mersey in the forms of Marc Wilkinson from Fraiche in Wirral and Paul Askew at The Art School in Liverpool city centre. The book features more than 40 recipes from the area’s best loved restaurants, local producers and much more. Included in the book are local favourites Lunya, fine dining from Panoramic 34 and Burnt Truffle, features on local breweries Baltic Fleet Brew House and Liverpool Organic as well as an insight into some of the best local producers like Liverpool Cheese Company, Liverpool Gin, Wards Fish and Edge & Son Butchers. So whether your favourite food is on Bold Street, The Baltic Triangle or across the bridge into Wirral, there is something for everyone.

Featuring recipes from TV chefs Aiden Byrne, Simon Rogan and this year’s Masterchef winner Simon Wood, The Manchester Cook Book celebrates the culinary diversity of the capital of the north. This 224 page book features more than 45 recipes from some of the city’s finest food establishments, local restaurants, cafes, delis, pubs and food producers such as The Metropolitan, Iberica, The Rose Garden in Didsbury and The Bury Black Pudding Company. Among the plethora of tasty treats are Sage-crusted pork chop, tofu green beans, creamed potatoes and pork sauce from Mr. Cooper’s House, Famous Corned Beef Hash and Seared Scallops with slow-braised Ox Cheeks and Cauliflower from The Victorian Chophouse Company and three dishes from Second Floor Brasserie at Harvey Nichols including Tandoori Monkfish and a trio of honey desserts. Get stuck in.

Featuring recipes from Masterchef: The Professionals chef Dave Coulson, The Newcastle Cook Book celebrates the culinary diversity of the capital of the
north east. This 128 page book features more than 25 recipes from some of the city’s finest and quirky food establishments, local restaurants, cafes, delis, pubs and food producers such as Peace and Loaf, Pani’s Cafe, Dil and the Bear, River Beat, The Boatyard and Cake Stories. Among the plethora of tasty treats are Cauliflower & hake fritters with Cambodian curry sauce, Spicy sweet potato and chorizo soup, beef shin pie with Durham white stout and bone marrow, gluten-free beer battered fish and chips with mushy peas, Iberico pork and brownies named The Corker.

The Norfolk Cook Book celebrates the best of the local food scene with recipes from all manner of top chefs including Great British Menu winner Richard Bainbridge and Michelin-starred Galton Blackiston who has appeared on Saturday Kitchen more than any other chef (apart from the presenter, James Martin!). With an introduction from Norfolk Food and Drink, the book features more than 60 recipes and stories behind the best independent foodie business from the coast to the broads to the city. You’ll find some Norwich favourites like Roger Hickman’s Restaurant, The Library, Biddy’s Tea Room and Figbar, or if local produce tantalises your taste buds, then look out for recipes from Norfolk Quail, Woodfordes Brewery, Lakenham Creamery, Walsingham Farm Shop and The Scrummy Pig Deli. So whether you fancy tucking into some Cromer Crab or cooking with Norfolk Saffron, there’s something for everyone.

The North Yorkshire Cook Book celebrates the best of the local food scene with a foreword from Michelin-starred Andrew Pern from the Star Inn at Harome as well as recipes from restaurants such as Le Caveau, The Pheasant Hotel and Gisborough Hall. The book features more than 40 recipes from some of the region’s finest food establishments, local restaurants, delis, farm shops, pubs, and local producers. It features recipes from Black Sheep Brewery, the well-loved Haxby Bakehouse, The Fairfax Arms and Lockwoods to name just a few. So whether your taste is fine dining, or no nonsense hearty food, there is something for everyone in The North Yorkshire Cook Book.

With a foreword by two Michelin-starred chef Sat Bains from Restaurant Sat Bains with Rooms, The Nottingham Cook Book celebrates the culinary diversity of the county of Nottinghamshire. This 224 page cook book features more than 50 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of Nottinghamshires finest food establishments such as the quirky fish and chip shop, The Cod’s Scallops, the Michelin-rated Iberico World Tapas, Curry Club favourite MemSaab and a show-stopping dish from Sat Bain himself. The book also has guest recipes from some of Nottingham’s finest, including Boxing World Champion Carl Froch and Nottingham Forest legend Stuart Pearce.

Featuring recipes and foreward from Oxfordshire’s Michelin Star Restaurant; The Nut Tree Inn, The Oxfordshire Cook Book celebrates the culinary diversity of the beautiful rural county. This 192 page book features more than 40 recipes from some of the county’s finest food establishments, local restaurants, delis, farm shops, pubs and local producers. The book features recipes from The White Hart at Fyfield, Sudbury House, The Wild Rabbit, Miller of Mansfield and wonderful local producers such as Grant Harrington Butter and Plantation Chocolates. From specialist cake makers, local cheeses, to luxury chocolates and deli delights from Chadlington Quality Foods and Delicacy, all tastes are catered for.

The Sheffield Cook Book was the first book by Meze Publishing and effectively launched the company. With a foreword by culinary legend David Baldwin, former-President of the Restaurateurs Association and owner of the highly successful Baldwin’s Omega, The Sheffield Cook Book celebrates the culinary diversity of the city of Sheffield and it’s surrounding countryside. This 224 page cook book features more than 50 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of South Yorkshire’s finest food establishments such as the popular nose-to-tail restaurant, The Milestone and fine food purveyors Beeches of Walkley, alongside Michelin starred heavyweights Fischer’s of Baslow and Sheffield culinary legends, Henderson’s Relish. The book also has guest recipes from some of Sheffield’s finest, including Sheffield Wednesday’s Lee Bullen and Sheffield United’s Chris Morgan.

Following on from the success of The Sheffield Cook Book; The Sheffield Cook Book: Second Helpings celebrates the best of the local food scene with recipes from Sheffield’s own MasterChef finalist Stuart Archer and Great British Bake Off’s Howard Middleton as well as Sheffield’ s mainstay The Milestone. The book follows on from the acclaimed first edition showcasing how the region’s food scene has evolved and become even more exciting. The book features more than 60 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs and local suppliers including recipes from Bhaji Shop, Brocco on the Park, Twisted Burger, The Wortley Arms and The Grind Cafe. So whether your taste is fine dining, no-nonsense hearty food, or something a little more exotic, there’s something here for people of all abilities and tastes.

The Shropshire Cook Book comprises more than 40 recipes and stories celebrating the best restaurants, gastro pubs, producers, farmshops, and delis in the region as well as stunning food photography from Meze Publishing, last year’s winner of Best Newcomer at the Independent Publishing Awards. The book includes a host of all the names you would expect to find in a culinary guide to the region, including the likes of Old Downton Lodge, The Haughmond, Momo No Ki, Battlefield 1403, Shrewsbury Market, Apley Farm Shop, Albright Hussey and CSons. Shropshire’s wealth of producers are represented by Bennett and Dunn, Moyden’s Cheese and Barkworths.

With foreword by Jimmy Doherty from Jimmy’s Farm celebrating the culinary diversity of the county of Suffolk. This 192 page cook book features more than 40 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of Suffolks finest food establishments such as Maison Bleue in Bury St. Edmunds showcasing their tasty Cornish sardines, specialist poultry producers Gressingham Ducks share their favourite honey, orange and thyme-glazed duck breast recipe, while popular foodie destination Elveden give us a delightful gluten-free sticky toffee pudding with Earl Grey ice cream and the health food guru’s at Munchy Seeds pep us up with a ‘Power Salad’ with Asian dressing. The book also has fun guest recipes from BBC broadcaster & Celebrity Great British Bake-Off contestant Martha Kearney and Ipswich Town’s very own Mick McCarthy.

The Essex Cook Book features Michelin-recommended The Anchor Riverside, cover star Mayfield Farm and Bakery, seaside gem Henry Burgers and many more, this is a celebration of Essex produce and independent businesses not to be missed.

Meze Publishing are proud to announce The South London Cook Book! With forewords by both Jose Pizarro and Adam Byatt, and featuring recipes from The Watchhouse, Maltby St Market, Inkspot Brewery and many more, you won't want to miss this delectable feast celebrating independent South London food and drink hotspots.

The Brighton & Sussex Cook Book features highlights from the coastal city such as GB Charcuterie, Etch - the restaurant presided over by Masterchef 2013 winner Steven Edwards - and Bluebird Tea Co. as well as SussexFood and more from around the county, this is a celebration of independent food and drink hotspots not to be missed.